| | Turkey aux Claret
1/2 cup of flour
2 teaspoons of salt
1 teaspoon of paprika
1/2 teaspoon of pepper
one 4 to 5 pound turkey breast, cut into pieces
1/2 cup of butter
1 clove garlic, peeled and minced
1/2 cup of diced cooked ham
18 pearl onions
1 tablespoon of minced parsley
1/2 teaspoon of thyme
2 bay leaves
Salt and pepper to taste
1/2 pound of mushrooms
2 tablespoons of Brandy
1 cup of claret or other red wine
Preheat oven to 325ºF.
Season flour with salt, paprika, and pepper. Dredge turkey in flour mixture. Melt butter in Dutch oven. Add turkey and garlic, cook, turning turkey frequently, for about 30 minutes, or until turkey is evenly browned all over. Add ham, onions, parsley, thyme,, bay leaves, salt, and pepper. Cover tightly and bake for 1 1/2 hours or until thickest part is fork tender. Add mushrooms, brandy and wine during last 30 minutes of cooking.
Refrigerate overnight and reheat when reedy to serve. Serves 6 |
|
